25.3.07

Thanks to Tony and Tommy for pointing out that you can buy roast pork from a Chinese market. For years I have admired the glistening tea-smoked ducks, roast chickens, and other meats hanging in the windows in Chinatown, but for some reason I never actually bought anything until last fall. Whenever I get roast pork--my absolute favorite--I use it to make an easy stir fry or pop it in a nooodle soup.

I had a little left today, and for Sunday brunch I concocted a wonderful noodle dish from:

During KK's visit to Mandy & Sté in Paris, we prepared an amazing Sunday meal, the centerpiece of which was a beautiful lamb roast. Mandy dug through her spice cabinet, and into a bowl went about a tablespoon of Herbes de Provence, just enough Dijon mustard to bind the herbs (we used the wasabi-like Amora), and some sea salt and pepper. Rub this stuff all over meat, roast, and you have one fantastico dish!

KK notes: Watch what's in your Herbes de Provence. Every container I've checked out in the US so far includes lavender, which adds a weird flavor that just doesn't seem right. The brand we used in Paris (Albert Menes) contains rosemary, savory, oregano, thyme, and basil.